Tag Archives: trader joes

This creamy dreamy pie is a favorite in our family. We always look forward to Aunt SheShe treating us to this delightful and refreshing goodness. The tartness from the key limes and the sweetness of the crust makes a perfect combination. It just might become a family favorite for you too!

For filling: In stand mixer fitted with wire whisk or using a hand-held mixer, beat egg yolks and lime zest for 5 minutes until very fluffy. Add sugar, salt, and condensed milk and beat for 3 or 4 minutes more. Lower mixer speed and gradually add lime juice and beat just until combined. Pour mixture into cooled crust. Bake 10-15 minutes (varies by oven), or until filling is set in center. Refrigerate uncovered until cold, then cover and chill at least 6 hours or overnight.

For topping: Using electric mixer, beat all ingredients in large bowl until soft peaks form. Spread over pie and garnish with Key lime slices, if desired. (Can be refrigerated several hours ahead, or even overnight.)

Creds to Cynthia Worth who originally adapted the recipe from Bon Appetit 1/07 and Food Network and shared with Aunt SheShe (aka Sheila Downs).

Bruschetta is and italian antipasto that boasts a mixture of chopped tomatoes, balsamic, basil, and garlic, spooned over olive oil brushed slices of toasted baguette or rustic bread. It’s like summer on toast!

You can prepare the topping and toast the baguette slices ahead of time if needed. Then you can assemble right before serving.

Instructions

1. Preheat oven to 450°F.

2. Prepare the topping: Finely chop the cherry tomatoes (in 6 pieces) and place them in a medium bowl. Mix in the minced garlic, 1 Tbsp extra virgin olive oil, and the balsamic vinegar. Stir in the thinly sliced basil and add salt and freshly ground black pepper, adding more to taste. Set aside to marinate.

3. Prepare the baguette slices: Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. Brush one side of each slice with olive oil with a pastry brush and place on a baking sheet or roasting pan. Sprinkle with a little kosher salt. Place in the oven on the top rack and toast for 5-6 minutes. Check for doneness and if needed, toast for 1-2 minutes more until lightly browned and slightly crunchy. Allow the toast to cool.

4. Assemble the bruschetta: Place a small spoonful of topping on toasted bread and place on a serving platter. These can be made up to 30 minutes before serving and still be crunchy due to the toasting with olive oil.

You can also serve the toasts plain with a bowl of the tomato bruschetta mixture on the side for people to top their own.

Psst! Trader Joe’s offers Bruschetta Sauce in a plastic carton in the refrigerator section and is a great substitute for making your own tomato bruschetta mixture when you are in a hurry.

Cut the cauliflower into florets, and then use a food processor to pulse the florets into rice-like grains.* Set riced cauliflower aside.

Meanwhile, in a large skillet over medium heat, add the ghee, olive oil and onion. Sauté onion until it begins to soften. Then, add the salt, dried parsley, garlic powder and pepper. Stir well to combine the seasonings with the onion. Continue to cook onion another 1-2 minutes until soft and translucent.

Add the riced cauliflower to the seasoned onion and stir well to combine. Continue stirring and sautéing the cauli-rice until it begins to soften (about 5 minutes).

Add the chicken stock and cover the skillet. Allow the cauli-rice to steam for about 5 minutes until the stock is absorbed and the cauli-rice reaches desired texture.

Recipe Variation: By changing the herbs in this recipe, you can create customized cauli-rice to complement you main dish. For example, substitute minced fresh cilantro for the fresh parsley and add about 1/4 tsp cumin and 1/4 tsp chili powder to create a delicious Mexi-Style Cauli-Rice.

* Psst! You can process a head of cauliflower into rice up to 3-4 days in advance. Store the uncooked cauli-rice in an airtight container in the fridge until ready to cook. Cooked rice should also be stored in an airtight container in the fridge and generally tastes great for up to 2-3 days. My favorite store, Trader Joe’s offers a real time saving option – cauliflower rice in a nice little bag in the refrigerator section. Saves time and clean up!

Note: recipe creds go to thenourishinghome.com where I first found this tasty and nutritious grain-free “rice” dish.

I only recently discovered tofu and the many health benefits it offers. Tofu is a high-protein alternative to red meat. Due to its protein content, eating tofu can help you feel full while consuming fewer calories. A 1/2-cup serving of regular tofu provides about 10 grams of protein, according to the U.S. Department of Agriculture’s National Nutrient Database.
Tofu is also a low-carb food. A 1/2-cup portion of regular tofu contains about 2 grams of carbohydrates. When trying to lose weight, trading in red meat and chicken for tofu is a great alternative. It takes on the flavors of whatever it is cooked with. Here is a yummy asian-inspired recipe.

1/3 cup dried cherries (I use raisins if I have no cherries in my pantry)

1/3 cup dried cranberries

1/3 cup chopped dried apricots

½ cup shaved coconut

Instructions

Preheat the oven to 300 degrees F.

In a large bowl, combine the oats, whole almonds, slivered almonds, salt, cinnamon and cardamom and stir to combine.

In a small sauce pan over medium heat, stir together the maple syrup, coconut oil, and honey until the coconut oil is melted. Remove the pan from the heat and add the vanilla. Pour the liquid over the oat and almond mixture and toss to combine.

Prepare a parchment lined baking sheet and pour the granola mixture on top of the parchment.

Bake the granola for 30 minutes. Remove the baking sheet after 30 minutes and toss the granola. Place the baking sheet back into the oven for another 10 minutes to finish baking. Once the granola is done, remove the baking sheet from the oven and let the granola cool and add the dried fruits. Once cool, break the granola into pieces and store in an airtight container.

Serve up a bowl for breakfast, eat by the handful for a wholesome snack or serve over yogurt or ice cream for a crunchy treat.

*This is my version of a recipe I originally found at whatsgabycooking.com.